Canning in Glass Jars in Community Canning Centers

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This publication describes some of the new equipment used in community canning centers to process food in standard mason jars. It gives detailed information on the installation and operation of the retorts for steam-processing and pressure-cooling low-acid foods and on atmospheric cookers for steam-processing acid foods. Included also are processing times that have been calculated expressly for the equipment and procedures described.

Authors: 
Bertha F. Olsen
Authors: 
Esther H. Scott
Publisher: 
USDA ARS
Year: 
1952